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Festive Veal Meatballs with Cranberry Glaze

Cut:  | Servings: Approx 72 meatballs

These Festive Veal Meatballs with Cranberry Glaze from Gavan Knox of @crumbsinmybeardyyz are a holiday showstopper. Tender veal, Parmesan, and fresh herbs create savoury bites, perfectly balanced by a tangy-sweet cranberry glaze. Whether as an appetiser or main course, this versatile dish will add a touch of festive cheer to any gathering!

 Print Recipe

Ingredients:

Meatballs
• 2lbs ground grain-fed veal
• 1medium onion, chopped finely
• 1 cup cooked peeled chestnuts, crumbled
• 1/3 cup dried cranberries, chopped finely
• 1 cup panko breadcrumbs
• ½ cup parmesan, finely grated
• 2 eggs
• 1 Tablespoon fresh rosemary, finely chopped
• 1 Tablespoon fresh thyme, finely chopped
• 1 whole nutmeg, finely grated
• 1 ½ teaspoons salt
• 1 ½ teaspoons black pepper
Cranberry Glaze
• 1 can (348ml) cranberry jelly
• ¼ cup port
• 1 cup fresh cranberries
• ¼ cup brown sugar, packed
• ¼ cup ketchup
• Pinch salt

 

Instructions:

Meatballs 

  1. Preheat your oven to 350 degrees F 
  2. Line a large baking sheet with parchment paper. Set aside until needed 
  3. In a large bowl combine all the meatball ingredients 
  4. Mix well until just combined (I find this easier done by hand). Take care not to overwork the mixture to avoid dense meatballs 
  5. Using a 1-inch cookie scoop, arrange the meatballs on your prepared cooking sheet 
  6. Place in your oven on the middle rack, and cook for 22-25 minutes, or until the centre of the meatballs reads 165 degrees F internally using a thermometer 
  7. While the meatballs are cooking, make the cranberry glaze 

Cranberry Glaze 

  1. In a large pan, combine all the glaze ingredients, giving a gentle stir to incorporate and break down the cranberry jelly 
  2. Heat over a high heat and bring to the boil, stirring continuously 
  3. Once boiling reduce to a simmer and continue to cook for 10 minutes, stirring occasionally. The cranberry jelly may require occasional pressing down with a heat-proof spatula in order to further break it down to a sauce 
  4. After 10 minutes, increase heat and boil for a further 2 minutes. At this point, the fresh cranberries should be popping and breaking down as well 
  5. Keep warm until the veal meatballs have been cooked 

To finish 

  1. Once your veal meatballs are cooked, remove from the oven and add to the cranberry glaze in the pan. Gently stir to combine and coat all the meatballs in the glaze, while heating over a low heat from 2-3 minutes 
  2. Remove the cranberry meatballs from the heat and they are ready to serve 

*These make a perfect party food while entertaining and can be eaten using cocktail sticks or paddle skewers. You can also serve them as a main course, accompanied with some rice or salad